Preheat the oven to 350 degrees. Line muffin pan with 12 muffin paper liners.

To make the crust – in a small dish combine graham cracker crumbs, sugar, cinnamon and melted butter. Spread the mixture evenly on the bottom of the muffin paper liners and press down with a spoon or bottom of a glass.

To make the cheesecake layer – In a large dish beat, with an electric mixer, cream cheese and sugar until creamy. Add vanilla and eggs and beat until well combined. Spread the mixture evenly over the graham cracker layer. Bake for 15-18 min, until center is set.Take out of the oven and leave to cool completely at a room temperature. Then, transfer them to a fridge for at least 4h, possibly overnight.

To make the caramel apple topping - put apples, cinnamon, nutmeg,sugar, salt, cornstarch and water in a medium pan and cook for about 10 min over medium heat, stirring from time to time, making sure that apples soften. Add vanilla and caramel topping, stir and cook for about a minute. Remove from heat and let cool completely.

Top cheesecakes with caramel apple topping.